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Currant Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
356Calories
11 gProtein
73 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories356 kcal
Protein11 g
Carbohydrates73 g
Fiber0 g
Sugars13 g
Total Fat9.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol109 mg
Sodium1449 mg
Potassium304 mg
Calcium840 mg
Iron6.3 mg
Magnesium37 mg
Phosphorus443 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C101 mg
Vitamin A47 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate112 mcg
Choline74 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 71. The excerpt below is the record exactly as published.
CURRANT PUDDING. Mrs. Fred Patterson. One egg, two tablespoons sugar, one tablespoon butter, three-fourths cup sweet milk, one cup of cur- rants, two tablespoons baking powder, a little salt, enough flour to make stiff batter
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